Nicolas_Feullatte - \\ The Most Complete Line of Champagne
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\\ A Champagne for Every Meal

The Nicolas Feuillatte brand presents a full line of Champagnes to chefs, sommeliers and beverage managers to meet the various needs of any wine program.  Ideal for every meal, Champagne Nicolas Feuillatte offers a pairing for your menu all year long and a great by the glass option.

Spring Blanc de Blanc
Summer Cuvee





Winemaker recommends

Chef’s Pairings

Brut Blue Label, nv

(more info)

Floral and fruity notes; orchard fruit, honey and citrus confit

Light bodied; creamy texture;  honey aftertaste

20% of Chardonnay for elegance and delicacy, 40% Pinot Noir for roundness and structure and 40% Pinot Meunier for fruitiness. 100 t0 150 crus take part in this blend, as well as 15 to 35% of reserve wines to keep a consistent taste..

This wine is an ideal accompaniment for lobster in cream sauce, sole with morel mushrooms, chicken brochettes
with citronella.

Sous-Vide duck egg, Rougie Foie Gras

Chef Jeremy Lieb


Atlanta Honorees Dinner


Blanc de Blancs vintage

(more info)


Mineral aromas, hints of acacia and may blossom; Subtle scents of citrus fruit, pear and lime blossom

Full-bodied, fresh and strong

100% Chardonnay grape. A selection of 20 to 50 crus are blended to make this cuvee.


Superb as an aperitif, this Cuvée will reveal its harmonious balance when accompanied with the finest oysters, seafood platters, or pair with an elegant dessert such as a delicate lemon tart.

Wagyu Beef Carpaccio with Marinated Jicama and Trout Roe 

Chef Bill Kim,

Le Lan

Chicago Rising Stars 2008

Brut Rosé, nv

(more info)

Notes of blackberries, raspberries, red currants and strawberries

Fruity and well balanced

10% Chardonnay giving elegance and finesse, 60% Pinot Noir adding roundness and structure, and 30% fruitiness for fruitiness. A blend of 20 to 50 different crus.

Pleasing as an aperitif, this Cuvée will be a perfect host for duck with cranberries, pheasant, or also a delicious
accompaniment to fresh goat cheese or a red berried fruit tart.

Parmigiano Reggiano Veloute with Prosciutto di Parma Crisps and Pink Pearl Apples

Chef Traci Des Jardins

Jardinière, San Francisco

ICC Welcome Dinner 2006

Brut Extrem’

(more info)

Notes of under wood, mixed spice humus, citrus mixing with fruity fragrances and acid fruit gums

Immense freshness and spontaneity; honey; impeccable palette opens the appetite

The Champagne is composed mainly of Chardonnay grapes which gives it elegance and finesse. No sugar is added in the dosage, so it is the pure expression of the wine.

Champagne of the moment, best savored as an aperitif.  It pairs elegantly with oysters, or as an accompaniment to simply prepared prawns or sushi.

Salad of Scallops, Langoustines, Oysters

Thai Style

Chef Jonathan Wright, The Setai, Miami

Cuvée 225

(more info)

Notes of candied fruit followed by deep aromas of undergrowth, discreet hints of spices, vanilla hazelnuts

Rich and intense complexity due to aging in oak barrels; vivid notes of green apples; good length

The blend is 50% Pinot Noir and 50% Chardonnay. Each cru has been selected for its engaging personality and resonance with fermenting or maturing in wood.

This fabulously rich and extraordinarily concentrated vintage is ideal for seasoned gourmets, with dishes that require perfection.  Try calf's sweetbread supreme served with morel mushrooms, gilthead sea bream, or grilled crayfish tails.

Pan-Seared Diver Sea Scallop with Fingerling Potato Ravioli, River & Glen Smoked Caviar, and Lobster–Beet Sauce

Chef Martin Hamann
Fountain Restaurant

Four Seasons Hotel, PA

James Beard House


Cuvée Speciale

(more info)

Subtle dominance of red fruit, often with hints of slightly spiced dried fruits

Vivacious and delicate; aromas of citrus fruits; nice balance on the palate.

40% Chardonnay, 40% Pinot Noir and 20% Pinot Meunier. 20 to 50 single crus take part of the final blend. This is the cuvee where the winemaker expresses the intrinsic qualities of each vintage.

The elegant Vintage Cuvée Spéciale is a perfect accompaniment of marinated salmon, seafood or a risotto with Parma ham.

Hudson Valley Foie Gras, Quail, Chocolate Merlot

Chef Morou

Farrah Olivia

Washington DC Rising Stars 2006



Palmes D’Or

(more info)

Aromas of warm pastry, honey and vanilla; a note of hazelnut. More complex aromas of thyme, rosemary and sweet spices, underlined by notes of hay, sweet tobacco and sandalwood. Ends with notes of menthol and star anise

Supple, round, buttery and long mouth; notes of saffron and paprika

40 % Chardonnay and 60% Pinot Noir. About 8 grand crus and one regular cru, the special signature of winemaker Jean-Pierre Vincent: Montgueux.

Beautifully balanced, this cuvée will provide enormous pleasure when associated with the most refined of dishes.
Serve with fresh foie-gras, pan fried with truffles, or sea bass cooked in a salt crust.

Tuna Tartare with Caviar Foie Gras with

Caramelized Apple


Chef Marc Orfaly


Boston Honorees Dinner


Cuvée Palmes d’Or Rosé vintage


Explosion of red berry fruit, with heady main notes of blackcurrant,
wild strawberries, raspberries and black cherries.

Voluptuous and supple with a silky texture. Also shows remarkable
length on the palate.

Palmes d’Or Rosé Vintage is an exceptional blend of
Pinot Noirs vinified in rosé from the villages of Bouzy and Les Riceys.

Preferably for the dinner table, this Palmes d'Or Rosé will honour
it majestically.

Olive Oil Poached Partridge Supreme,
Nutmeg and Jalapeno Yukon Gold Potato Gnocchi, Savory Reduction
Executive Chef  Joachim Splichal
Champagne and Spice Dinner
October 2005

One Fo(u)r Rosé and Brut Minis

(more info)



Personal ¼ bottles that are fun and unique, the portable party

The ideal choice for a romantic rendez-vous, a night out club hopping, toting to your family picnic or indulging yourself in a relaxing night at home sipping champagne.  You can enjoy the freshness and fizz of one of these colorful personal size minis while keeping the party going as you and your friends travel from one hot spot to the next.



Published: May 2008